In 2010, Husk Restaurant opened in Charleston, South Carolina, with an extraordinary mission: to make great Southern food using only ingredients from below the Mason-Dixon line. Now, less than three years later, chef Sean Brock is bringing his vision and a second Husk to Nashville, Tennessee.

But Husk Nashville, which begins seating May 23, is no carbon copy of the original. Because menus at both locations are shaped by local ingredients, this Husk will feature less seafood and more hearty inland fare. Expect to see Allan Benton’s smoky Tennessee bacon, fresh buttermilk from Knoxville’s Cruze Dairy Farm, and trout from Sunburst Trout Farms in western North Carolina on the menu. Brock, who grew up in southwestern Virginia, just over the Tennessee border, is also drawing on memories of his Appalachian childhood with opening-night dishes such as pokeweed fritters and porgy served with wild nettle jam and cornmeal gravy.